Nigerian Rice Porridge (Congee)

Ingredients

• 1 cup Long grain rice
• 6 cups Water
• 1 tablespoon Groundnut oil
• 1/4 cup Onion
• 1/2 teaspoon Salt
• 1 teaspoon Chicken bouillon powder
• 1/4 cup Dried fish

Instructions

1. 1Measure 1 cup of long grain rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Set aside to drain.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of groundnut oil. Once the oil is shimmering, add the 1/4 cup of onion and cook, stirring occasionally, for 3-5 minutes, or until the onion is softened and translucent.
3. 3Add the rinsed and drained 1 cup of long grain rice to the pot with the softened onion. Stir the rice constantly for 1 minute to lightly toast it.
4. 4Pour in the 6 cups of water. Add the 1/2 teaspoon of salt and the 1 teaspoon of chicken bouillon powder. Stir everything together and bring the mixture to a rolling boil over medium-high heat (400°F / 200°C).
5. 5Once boiling, immediately reduce the heat to low (200°F / 95°C). Cover the pot tightly with a lid. Let the porridge simmer gently for 25-30 minutes, or until the rice grains are very soft and have broken down, and the porridge has thickened to your desired consistency. Stir occasionally to prevent sticking.
6. 6Uncover the pot and stir in the 1/4 cup of dried fish, breaking it up into smaller shreds as you add it. Continue to cook, uncovered, for another 5 minutes, allowing the fish to heat through and meld with the porridge.
7. 7Serve the Nigerian Rice Porridge hot.

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